Wheat Bran Oven Grilled Fish Recipes

Steps:

• Mix: Chopped Carrot + Salt + Pepper + 1 tsp Cumin + Lemon Juice + 2 Garlic Cloves minced.
• Clean Fish then stuff with that mix.
• Leave for an hour.
• Cover both sides of fish with wheat bran.
• Preheat oven to max temp with an oven safe pane inside.
• When the oven reaches temp, take the pane out.
• Spray with Oil and put fish on it and put it back in oven.
• Leave for 30-45 mins or until fish can be moved without bran falling off.
• Mix finishing sauce (- 1 tbsp vineger, Half lemon, 1 tsp salt, 2 garlic cloves minced, 1 tsp cumin, 1 cup water) in a separate bowl.
• Turn grill on until fish blackens.
• Take out of oven and pour finishing sauce on fish, cover with foil and leave for 10 mins before serving -- .

Steps:

• Peel the galanga and cut into pieces, then process in a blender with a tablespoon of water.
• In a blender, combine turmeric with a little water and a dash of lemon juice, press and strain.
• Strain the shrimp paste together with the fermented rice to collect the juice.
• Mix together the galanga, the turmeric juice, the shrimp paste and rice mixture and the cashew nut oil.
• Season with oyster sauce and sugar.
• Marinate the fish in the mixture for at least three hours.
• Arrange the pieces of the fish on a grill. Grill on a cast iron plate with oil with a little dill, white parts of chives, peanuts and dried onion on top - turn continuously.
• Serve hot with the "bun" noodles and a Vietnamese dipping sauce.
• P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

Steps:

• In a mixing bowl, combine honey, onion, lime juice, soy sauce, hoisin sauce, garlic, jalapeno, and ginger. Stir to mix well. Pour over fish and let marinate at least 2 hours in the refrigerator.
• Grill the fish for 5 minutes. Turn and cook another 5 minutes or until the flesh is flaky when tested with a fork.

Steps:

• Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
• When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.

Steps:

• Rinse well and pat dry.
• Lightly salt the inside and outside of whole fish, or both sides of fish steaks.
• Set in a colander over a bowl and refrigerate until the grill is ready.
• Brush fish with olive oil and lemon juice, and sprinkle with coarsely ground oregano or thyme.
• Salt to taste.
• If cooking whole fish, place lemon slices inside fish cavity.
• Wrap whole fish loosely in foil, and grill over medium high heat. Time depends upon the thickness of your fish, Cook until flesh is firm and just ready to flake.
• If using steaks or fillets, oil grill and cook directly over heat, 4-5 minutes per side.

Steps:

• Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
• Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
• Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
• NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.

Steps:

• Lay down a piece of aluminum foil on the grill to cook on or use a grill pan designed for grilling fish on a BBQ.
• Heat grill to medium heat.
• In a small bowl, combine the garlic, basil, parsley and lemon juice.
• Spray the foil or grill pan with cooking spray. Be careful not to spray directly on your heat source, or you'll get a flare up.
• Place each fillet on the grill and spray the fillets with cooking spray.
• Top each piece of fish with equal amounts of the garlic mixture. Sprinkle with black pepper to your liking.
• Grill over medium heat turning once until the fish is cooked through, about 10 minutes.
• Garnish with green olives and lemon slices.